Falafel Burgers

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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2 14.5-ounce cans chickpeas, drained and rinsed

2 cloves garlic, finely grated

4 scallions (white and light green parts only), chopped

1/2 cup chopped fresh cilantro

1/3 cup pickled cherry or jalapeno peppers, chopped, plus 2 tablespoons brine from the jar

3/4 cup panko breadcrumbs

1 teaspoon ground cumin

3 tablespoons vegetable oil

3/4 cup plain 2 percent Greek yogurt

Kosher salt

1 6-ounce bag mixed salad greens

2 tomatoes (1 chopped, 1 sliced)

4 whole-wheat sandwich thins, lightly toasted


  1. Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
  3. Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
  4. Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.



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